While most pumpkin pancake recipes lean heavily on sweetness, I prefer a touch of salt and smoked butter to elevate the flavor. This combination brings out a cozy, earthy richness, making every bite feel layered and satisfying.
This Pumpkin Spice Pancakes recipe is all about balance—sweet enough to delight but nuanced enough to linger on the palate. Over the years, I’ve battled pancake batters that were either too thick or too runny, often ending in flat or sticky results.
This version is forgiving, allowing you to focus on the aromatic medley of cinnamon, nutmeg, and roasted pumpkin—a seasonal symphony that fills your kitchen with warmth.
Making these Pumpkin Spice Pancakes is like reclaiming those childhood weekend mornings, with a grown-up touch of indulgence.
Pair them with Halloween Candy Corn Parfaits or enjoy alongside a warm cup of Unusual Spiced Mulled Cider for a fully festive fall breakfast spread.
It’s the kind of meal that feels celebratory, unhurried, and perfectly suited for crisp autumn days when you want to savor both flavors and moments.
Pantry Essentials – Ingredients
Each ingredient in this recipe plays a role in creating the perfect balance of flavour, texture, and aroma. The pumpkin puree adds moisture and subtle sweetness, spices like cinnamon and nutmeg give warmth, and smoked butter elevates the pancakes with a unique depth. Preparing the ingredients in advance ensures smooth mixing and a light, fluffy result.
Ingredients
- All-Purpose Flour: Forms the structure of the pancakes, giving them a tender yet fluffy texture.
- Sugar: Adds subtle sweetness and helps with browning for a golden finish.
- Baking Powder & Baking Soda: Leavening agents that make the pancakes light, airy, and perfectly risen.
- Ground Cinnamon & Nutmeg: Classic pumpkin spice flavours that add warmth and seasonal aroma.
- Salt: Balances the sweetness and enhances the overall flavour of the batter.
- Milk: Provides moisture and helps blend the dry ingredients into a smooth batter.
- Pumpkin Puree: Adds natural sweetness, moisture, and that signature autumn flavour.
- Eggs: Bind the ingredients together and contribute to the pancakes’ soft, fluffy texture.
- Melted Smoked Butter: Incorporates a rich, smoky flavour and adds moisture to the batter.
- Additional Smoked Butter for Serving: Elevates the final dish with aromatic richness and a decadent finish.
Equipment
- Mixing bowls
- Whisk
- Non-stick skillet or griddle
- Spatula
Fluffy, Spiced, and Smoky – Method
The method guides you from mixing to cooking, ensuring each pancake comes out golden, tender, and full of autumnal flavour. Following the steps carefully helps balance moisture, fluffiness, and the smoky richness, giving your pancakes that perfect café-style finish at home.
Method
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- In a separate bowl, whisk the eggs, milk, pumpkin puree, and melted smoked butter until smooth and slightly bubbly.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; avoid overmixing to keep the pancakes light and fluffy.
- Preheat your non-stick skillet or griddle over medium heat. Lightly butter the surface if needed.
- Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip the pancakes carefully with a spatula and cook for another 2 minutes until golden brown and cooked through.
- Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, adjusting the heat as needed to prevent burning.
- Serve warm, drizzled with melted smoked butter, allowing the smoky aroma to enhance each bite.
Pumpkin Spice Pancakes with Smoked Butter
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- In a separate bowl, whisk the eggs, milk, pumpkin puree, and melted smoked butter until smooth and slightly bubbly.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix, as this helps keep the pancakes fluffy.
- Preheat your non-stick skillet or griddle over medium heat. Lightly butter the surface if needed.
- Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully with a spatula, cooking for another 2 minutes until golden brown and cooked through.
- Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, adjusting the heat as needed to prevent burning.
- Serve the warm pancakes drizzled with melted smoked butter, allowing the smoky aroma to enhance each bite.
There’s something about the simple joy of breakfast that tweaks the day’s mood. These pancakes, with their cozy spices and tender crumb, do just that—comfort wrapped in a warm, pumpkin-kissed package. Sometimes, the quiet act of flipping batter into a hot pan feels like a small victory, especially on chilly mornings.
Springing from a seasonal craving into a weekend ritual, these pancakes are a reminder to slow down and savor. A drizzle of honey, a smear of softened butter, or even a splash of maple syrup, and they’re transformed. It’s the kind of pause that makes family mornings special, even if just for a little while.
Smart Swaps – Substitutions for Your Pancakes
Not every kitchen has smoked butter or pumpkin puree on hand, and that’s perfectly fine! These simple substitutions let you enjoy delicious pancakes without compromising on flavor or texture:
- Smoked Butter Alternative: If smoked butter isn’t available, use unsalted regular butter and add a tiny pinch of smoked paprika or a drop of liquid smoke to mimic the subtle smoky aroma.
- Pumpkin Puree Substitute: Canned sweet potato or butternut squash puree works beautifully in place of pumpkin, providing similar moisture, sweetness, and colour.
- Milk Variations: Almond milk, oat milk, or soy milk can replace regular milk to make the pancakes dairy-free while maintaining a smooth batter.
- Flour Options: For a slightly nuttier flavour, try whole wheat flour or a 50:50 mix of all-purpose and whole wheat flour; just note that the pancakes may be a bit denser.
- Sweetener Alternatives: Maple syrup or coconut sugar can replace granulated sugar for a nuanced sweetness that pairs well with pumpkin spices.
These swaps allow flexibility in your kitchen while keeping the pancakes just as indulgent and aromatic — perfect for experimenting or accommodating dietary needs.
Flavor Twists – Delicious Variations for Your Pancakes
Why stick to the classic when you can add your own flair? These variations allow you to personalize your Pumpkin Spice Pancakes with Smoked Butter and bring new textures, flavors, and festive vibes to your breakfast table:
- Chocolate Chip Pumpkin Pancakes: Fold in a handful of dark or semi-sweet chocolate chips to the batter for pockets of gooey sweetness that melt with every bite.
- Nutty Crunch: Add chopped walnuts, pecans, or almonds to the batter or sprinkle on top for a delightful crunch and extra depth of flavour.
- Spiced Up: Increase the cinnamon or nutmeg, or add a pinch of cloves or ginger powder to make the spice profile more intense and warming.
- Fruit Infusion: Toss in fresh blueberries, diced apples, or mashed bananas to combine fruity freshness with the creamy pumpkin base.
- Maple & Cinnamon Drizzle: Instead of plain smoked butter, top your pancakes with a blend of melted butter, maple syrup, and a dash of cinnamon for an extra indulgent finish.
- Vegan Variation: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based milk to make the recipe completely vegan without losing its fluffiness.
These variations let you enjoy the comforting autumnal flavors of pumpkin while exploring new textures, sweetness levels, and seasonal twists — perfect for family breakfasts or festive brunches.
Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).
